Healthy Sweet Potato Nachos with Hemp Nacho "Cheese" and all the Fixings
This healthy vegan spin on nachos is the perfect winter comfort food dish! This recipe replaces the typical chips with thinly sliced roasted sweet potato rounds that are dressed with a hemp 'cheese' sauce, avocado, black beans, vegetables, and salsa.
- 3 large organic sweet potatoes, unpeeled
- 1 tbsp extra virgin olive oil
- 1/4-1/2 tsp fine grain sea salt
- 1 cup finely shredded purple cabbage
- 1 large or 2 small avocado, cubed
- 1/2 cup salsa of choice
- 1 cup cilantro, stems removed
- 1 cup cooked black beans
- 1 cup finely diced mango (optional)
- 1 cup hemp nacho 'cheese' sauce (recipe follows)
Hemp Nacho 'Cheese' Sauce
- 1/3 cup filtered water
- 1 cup hemp hearts
- 1 red bell pepper, seeded and chopped
- 3 tbsp nutritional yeast
- 1 tbsp tamari
- 1 tbsp salsa
- 1/2 tsp fine sea salt
- 1 tbsp pure maple syrup
- 1 clove garlic
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 1/8 tsp turmeric
Preheat oven to 400 F. Line two large baking sheets with parchment paper.
Wash and dry the sweet potatoes. Leave peels on. Slice as thinly as possible and place in a large bowl. Drizzle with the olive oil and toss to coat.
Spread sweet potato in a single layer on the baking sheets. Depending on the size of your pans, you may need to bake them in two batches.
Bake sweet potato for 20-30 minutes, or until crisp and curling up around the edges. Some of them will start resembling chips as they bake.
While the sweet potatoes are baking, prepare the hemp 'cheese' sauce: Place all ingredients in a blender and blend until very smooth and creamy. Transfer into a container and set aside until ready to use.
Once sweet potato chips are finished baking, transfer them to a large serving platter. Top with cabbage, avocado, cilantro, salsa, black beans, mango (if using) and hemp nacho 'cheese' sauce.
Divide among serving plates and enjoy.